Momofuku’s Crack Pie

It’s a dessert sold at Momofuku Milk Bar and foodies are raving about it. Again, I don’t know why it’s called a “Crack Pie” because there doesn’t seem to be any crack on the surface. What I only know of is that it’s ridiculously delicious that it cracks me up each bite and that it has a tendency to crack up your wallet because a pie costs US$44. 😛

A lot of foodies are writing about it and how good it is. Reviews everywhere would say that it is a winner. Even Anderson Cooper professed his love for the Crack Pie. So what exactly is this animal called the “Crack Pie?”

In simplest words, it is a pie made with an oatmeal cookie crust that has a sweet, gooey, and custardy but with a little corn flavor mess of sweet-and-salty deliciousness. I hope you know what I mean.

Here’s the recipe:

*Note: The recipe calls for two 10-inch pie tins. You can substitute with 9-inch tins but you will need to bake for another five minutes or so due to the increased thickness of the filling. You can also cut the recipe down by 1/2 to make one 9-inch pie like what I did.

FIRST STEP. Making the Oatmeal Cookie.

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

Heat the oven to 375 degrees. In a medium bowl, sift together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes.

Remove from heat and cool to the touch on a rack.

Crumble the cooled cookie to use in the crust.

SECOND STEP. Making the Crust.

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

THIRD STEP. Making the filling.

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

Heat the oven to 350 degrees.

In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.

Divide the filling evenly between the 2 prepared pie shells. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes.

Remove the pies and cool on a rack. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

And there you have it, the famous Momofuku Crack Pie. As to how to eat it, you can take Chef Christina Tosi’s adivse: